Is that totally pathetic? Or would you be just as excited as me? I think I’m at this awkward age/stage in life where I have no idea what I’m “supposed” to be excited about. Butternut Squash? Partying all night? Both? Neither? Is it wrong that these days squash makes me happier than wine? That last question was rhetorical. Yes, it’s wrong. But if loving squash over wine is wrong, I don’t want to be right. Um. While I contemplate my daily life choices, you should contemplate making this spicy ground beef and butternut squash dish. It’s an easy-to-make weeknight dish that’s perfect for this season. It’s kind of like a “dry chili” or a “dry curry” – if you know what I mean. If you don’t know what I mean, then make this and you’ll understand. Promise. I really love the flavor and heat that freshly ground black pepper adds to a dish, but if you’re not a fan of spicy food, then just halve the amount of black pepper that the recipe calls for. You can also leave out the serrano pepper, or just remove the rib when mincing it. Or just send your serrano peppers to me. We love them here – I always have a minimum of 5 serrano peppers in my fridge. When I get low, it’s time to head to the store. Once this dish it’s fully cooked, add plenty of freshly minced sage on top – to give it extra fall feel. Yes, fall feel is a thing. If you’re not a fan of butternut squash (whaat?), you can use a different type of squash or even sweet potatoes instead. I actually have a Sweet Potato and Ground Beef Curry on the blog if you want to go that route. But personally, I think you should enjoy all things butternut squash while we’re in the prime of squash/pumpkin season. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
